A flavorful one-pan dish combining shrimp and chicken with garlic, herbs, and creamy sauce—perfect for weeknights or special dinners.

1 lb chicken breast or thigh meat, cut into chunks

1 lb medium or large shrimp, peeled and deveined

2–3 tbsp olive oil or butter

4 cloves garlic, minced

1 medium onion, diced

Salt and pepper to taste

1 tsp paprika or Creole seasoning

1 pinch red pepper flakes (optional)

1 tbsp lemon juice or zest

2 tbsp chopped parsley or thyme

½ cup heavy cream (for creamy version)

¼ cup grated Parmesan (for creamy version)

8 oz pasta or noodles (optional)

1 bell pepper, sliced (for stir-fry)

1 cup snow peas or broccoli (for stir-fry)

2 tbsp soy sauce and sesame oil (for stir-fry)

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1. Pat shrimp and chicken dry; marinate if desired.

2. Heat oil in skillet over medium-high. Cook chicken 3–4 minutes per side, set aside.

3. Add more oil if needed. Sauté shrimp 1–2 minutes per side until pink. Set aside.

4. Lower heat, cook garlic and onion for 2–3 minutes until soft.

5. Add cream, soy sauce, or broth depending on your variation. Stir in vegetables if using.

6. Simmer sauce and veggies until slightly thickened, about 5 minutes.

7. Return proteins to the pan, stir to coat, and warm through for 1–2 minutes.

8. Taste and adjust with salt, pepper, lemon juice, or herbs.

9. Serve with pasta, rice, or in bowls. Garnish with cheese or citrus if desired.

Swap cream for coconut milk for a dairy-free option.

Add chili flakes or hot sauce if you like a kick.

Use zoodles or cauliflower rice for a low-carb twist.